CHINESE COOKING: This is a very convenient 1-dish meal that you can serve to family while on the run.

BAKED FISH & RICE:

 

 

 

6 pieces of white fish filets

1-2 eggs

1 carrots--peeled and cut into 1/4-inch thick slices

1/2 cup green beans

1/2 cup corn kernel +  1 small can creamed corn

 

1/2+ cup milk

 

1 tbsp. tapioca starch mixed with 3 tbsp. cold water

1/2 cup of grated mozzarella or parmesan cheese--optional

seasoning for fish:

    3/4 to 1 tsp salt

    1 tsp tapioca starch

    1/4 tsp white pepper

    1 tsp. cooking wine or dry sherry

3-4 slices thinly-sliced ginger

1/2 stalk green onion

4-6 cups cooked rice

 

 

 

Rinse and pat dry fish. Add in seasoning ingredients and marinate 30 minutes. Blanch carrots and green beans in boiling water for a few minutes to soften. Remove with slotted spoon; then add a bit of salt to season. Bring water back to boil and add in ginger and green onions. Then add fish. Cover pan, turn off heat and let fish blanch for a few minutes in hot water until half-cooked. Drain & wrap with paper towels.

 

In non-stick saucepan or wok over high heat, add 1 tbsp. cooking oil and heat until hot. Add in rice and toss well to heat up. Beat egg(s) with a bit of salt; then add into hot rice. Stir fry together to coat rice with egg. Add salt to taste & mix well together. Remove & set aside. Add in sweet corn and milk. Cook over medium high heat until boiling. Add in as much starch solution as needed to make into sauce, adding a little more milk if necessary.

 

 

 

Preheat oven to 350 degrees F. Transfer rice to a large casserole. Top it with the cooked veggies and corn kernel. Arrange fish on top then pour cream corn sauce over the top. Top the whole thing with the grated cheese--if using. Bake for 15 to 20 minutes until fish is cooked. cheese is melted and browned. Serve right away